Bringing Wellness Full Circle

Posts tagged ‘Broth’

Every so often, I get a longing for food back home (Belgium). What that means for me is that I want chicons (in the States, we call them endives), or chocolate mousse, or Speculoos, or leeks…. Today, it was leeks. So I bought some and made my soup, and I thought I’d share it with you. Great lunch anytime!

Barb’s Leek Soup

3 large leeks

2 medium carrots

2 medium red skinned potatoes

Chicken broth, 4 cups

Water. 4 cups

Salt and pepper to taste

Olive oil

Slice the leek (all of it) and wash it well. Slice the carrots and dice the potatoes.

Saute all vegetables in heavy saucepan with 1 T of olive oil. Add salt and pepper to taste.

When the veggies are soft, add 4 cups of chicken broth and 4 cups of water. Bring to a boil, then just simmer for about 10 minutes.

Transfer to food processor or blender and puree the whole mixture. That’s it! If you want the soup thinner, add some water. If you want it creamier, add a bit of heavy cream or half and half just before serving. Enjoy!

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I serve this one with Quinoa Muffins or brown bread and a salad. Perfect Fall or Winter meal! And it’s full of protein, but vegetarian if any body cares to know!

3 cups chicken broth

1 cup lentils, dry

1/2 cup brown rice

3/4 cup onions, diced

3/4 cup carrots, diced

4 cloves garlic, minced

2 tsp. curry powder (or Italian seasoning if you want a different feel)

Dash of cayenne pepper

Mix all ingredients in a baking dish and bake for 90 minute in a 375 degree oven. Take out of the oven and add 1 cup of grated Parmesan cheese (or you can use cheddar). Put back in the oven and bake another 20 to 30 minutes.